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Squashed Lemon Coconut Pie

Dawn Eberly Wampler

"Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it."
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45 m servings 249 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  2. Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  3. Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.


  • Cook's Note:
  • If using a deep-dish pie crust use 1 1/2 cup grated squash. If using a standard pie crust, use 1 cup grated squash.

Nutrition Facts

Per Serving: 249 calories; 15.1 g fat; 24.3 g carbohydrates; 4.1 g protein; 85 mg cholesterol; 184 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Here's what I did and would do next time. It has potential in terms of being really good and also healthy. I chopped/minced the squash instead of grating, no butter, used about a cup of coconut...